this post was submitted on 02 Oct 2024
1059 points (99.3% liked)
Greentext
4604 readers
338 users here now
This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.
Be warned:
- Anon is often crazy.
- Anon is often depressed.
- Anon frequently shares thoughts that are immature, offensive, or incomprehensible.
If you find yourself getting angry (or god forbid, agreeing) with something Anon has said, you might be doing it wrong.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I bought those cheap marble coated pan, now entering 2 years of frequent use, other than tiny bit of degraded non-stick capability, it works just fine, didn't even chip. I bought an expensive teflon once, it only last around half year before it start chipping. Teflon is just bottom tier coating now.
I also own a cheap cast iron skillet, cook with it frequently, wash with soap and only heat dry it, didn't even bother with seasoning after washing, it now has a nice, smooth patina on it that mostly non-stick. I genuinely don't get why people always baby a cast iron, it's a hilux, not a cybertruck.
to answer your question, I’ve heard it described as half hobby/half pan. And quality can vary on the finish. Mine required a full restoration after a potato took the seasoning with it. Since then, low maintenance.
Damn. Whatever happened to that potato
Crossed the border with the seasoning literally tied to the roof rack of his car and hasn’t been heard from since. #nogoodpotats